Lamb in a cheese crust with potatoes

Ingredients:

4 (Batch)

1 clove of garlic

1 glass white wine

1 h. l. mustard

0.25 h. l. ground black pepper

800 g 600- boneless lamb

0.5 loaf of white bread

1.5 Art. l. grated Parmesan cheese

1 bunch of parsley

4 Art. l. butter
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1 kg Potato

Salt to taste

Make the marinade. Garlic clean, chop. Mix in a bowl of wine, mustard, garlic and black pepper.

Wash meat, cut into thin slices 5 cm long and 3-4 cm wide. Put in the marinade for 30 minutes.

From bread to cut cake crumb finely crumbled, then a little dry. Parsley wash, dry and finely chop. Thoroughly mix the parsley, Parmesan and bread crumbs.

Remove the pieces of lamb from the marinade, roll in the resulting batter.

Preheat a frying pan 2 tablespoons. l. butter. Fry the pieces of lamb for 4 minutes. on each side. Remove from heat.

Peel the potatoes. Each potato cut in half lengthwise. In a separate pan heat the remaining butter, add the potatoes and fry it until half, about 5 minutes. Heat oven to 200 � C. Lamb and potatoes put in a baking dish, cover with foil and place in oven for 15 minutes. Serve with chopped fresh herbs and green onions.